My Grandmother’s Spice Mixture/ Ajji’s Masala Powder

My maternal grandmother makes this special spice mixture. It was passed on to her by her mother, which was in turn passed down by her mother. Now, I’m glad to be the recipient of this recipe.

This mixture of spices is the secret that lends a unique and exotic taste to my grandmother’s cooking. It goes into the making of many of her dishes, both simple day to day cooking as well as food made for festive occasions. Her spicy, tangy and lip smacking eggplant/brinjal vegetable, huli (a soup like stew of vegetables mixed and eaten with rice), juicy potato vegetable (aloo ras bhaji), spicy and tangy eggplant rice (vangi bhath) and many other myriad dishes from her kitchen contain this special mixture of spices.

During the time when my grandfather was alive, my grandmother’s table was open to all for breakfast, lunch and dinner. Relatives, friends and acquaintances always made an appearance during meal times to savour the lip-smacking goodies that she made and my grandparents never ever ate alone. My grandmother is an amazing cook and at her age of 77, she stuns me with her interest and enthusiasm in cooking. Whenever she came to visit us when we were kids, this spice mixture was the first thing she made. I’m sure she did the same when she went to visit my aunt. Grandmothers are such special people who touch our lives with genuine love and mine has fed me delicious food, taught me and answered my doubts. I feel blessed to have her in my life.

Grandmother’s Spice Mixture/Ajji’s Masala Powder Recipe

This spice mixture can be used to spice up vegetable, rice and dal preparations. The recipes using this spice mixture will be uploaded on divinetaste gradually.

Method:

In a medium sized wok or kadhai, dry roast the sesame seeds and the coconut separately. Heat the oil and gradually roast all the other spices individually until they become aromatic. Take care not blacken or burn the spices. You can add a little oil in between if the wok or kadhai runs dry. If using turmeric root, roast it in oil but if using turmeric powder just mix it in after all the spices are roasted. Allow the spices to cool and with the help of a mixer/grinder/food processor powder fine.

Wow..this is a special post i must say.. with ur ajji’s response making it more special.. i would love to try this.. please let me know if its white sesame seeds? the best pics in the website!! the container makes it look so so earthy and unique.. i’m sure its ur ajji’s brass container too…right?

Hai Anu,
It is Anu,Aravindmama`s daughter. Hearty congratulations on being mother. Yesterday Rekha aunty, told about your website. We met at Akshay`s marriage at Dharwad. Really it was great to know about your success. I was also glad to undergo the recipes you heve mentioned. I will definitel try these dushes.

Anu – When you say red chillies, do you mean the wrinkled ones which are less spicier (Byadagi menasinakayi) or the stiff ones which are more spicier and which give a lighter red color (guntur menasinakayi) ? By looking at the dark red color of the powder I am guessing it is the former. Please let me know. I can’t wait to make this poweder And, I have to say – How sweet of your gran to leave a comment here!!! Ajji’s are just amazing!

I follow your blog quite regularly & have tried out many recipes about Spices in India are rally so good.

Post your comment

Name (required)

Mail (will not be published) (required)

Website

If you want to use HTML you can use these tags: <a>, <em>, <strong>, <abbr>, <code>, <blockquote>. Closing the tags will be appreciated as this site uses valid XHTML.

Welcome To DivineTaste!

I'm Anushruti RK, a recipe developer, food writer and photographer based in Mumbai, specializing in pure vegetarian and sattvik recipes. DivineTaste.com catalogues my quest for simple and exotic pleasures in food that lead to tremendous overall well being with simple healthful recipes, at times elaborate with occasional indulgences! Read more...